-========= REZKONV-Recipe - RezkonvSuite v1.4 Title: KommisbrotCategories: Baking, Bread, Rye, Sourdough Yield: 1 3-lb bread=================== SOURDOUGH 100 % HYDRATION =================== 360 grams Whole rye meal 360 grams Water (30°C) 36 grams Starter Mix properly and let mature for 12 hours==================== POOLISH 100 % HYDRATION ==================== 80 grams Medium wheat flour (or bread flour) 80 grams Water (30°C) 0.1 gram Instant yeast Mix properly and let mature for 12 hours========================= AROMA-STUECK ========================= 80 grams Whole rye meal 160 grams Water 4 grams Diastatic malt Mix the ingredients and heat up to 65°C in a pot -- while stirring continuously. Keep at that -- temperature for 2 hours, pot covered, while -- stirring every 20 minutes. The mass should -- get brown and creamy. Let cool to room -- temperature before adding it to the main dough========================== MAIN DOUGH ========================== Sourdough Poolish Aroma-stueck 280 grams Rye flour 86 grams Water 17 grams Salt============================ SOURCE ============================ http://brotdoc.com/2013/12/18/kommissbrot2-0/ -- Edited *RK* 02/12/2014 by -- Ralph KnauthMix all ingredients for 8-9 minutes and let the dough rest coveredfor 45 minutes. Put the very sticky and wet dough into a loaf panfor 1,5 kg dough. Use a wet scraper and repeatedly wet the surfaceof the dough with water - it will be much easier to handle it if itis wet. Use the wet silicone scraper to make an even surface in thepan and dust the surface with rye flour abundantly. Let the doughrise in a warm environment for 90-120 minutes, it should reach thelid of the pan. If you can get hold of a "Stipf-Rolle", you can makelittle holes in the surface, but this is not obligatory. Put it intothe well preheated oven at 250°C and give a little steam. Reducetemperature to 210°C after 10 minutes and bake boldly for another 60-70 minutes until the crust is very dark brown. Let the bread cooldown and rest for a minimum of 24 hours before cutting it for thefirst time.=====

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Hallo. My name is Ralph. Living 10 miles south of San Francisco, I'm enjoying motorcycling and traveling in beautiful California. My biggest passion though is cooking. We are blessed here with an abundance of fresh produce, fruits, seafood and meats, which I mostly buy at the numerous farmer markets around here or get delivered with my CSA box. Live is good ...